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I’m excited about this amazing recipe I have to share with you today. It’s one I’ve been working on for a while and am so pleased with the final result. Please allow a small disclaimer.

If you love lasagna, but you don’t care for mushrooms, this recipe is not for you. If, however you love a good mushroom and are looking for a gluten free, low carb, heavenly lasagna that is also guilt free…then please proceed through the rest of this post and make this heavenly lasagna at your earliest convenience.

Here’s what you should know about it!

6 large Portabella Mushrooms and laid out evenly in a 9 x 13 dish.

Then filled with a mixture of ricotta and cottage cheese and a few basic pantry herbs.

Add a little quinoa…

…some hearty marinara sauce and Italian sausage (I used this fabulous Ground Turkey Sausage)…

Looking lovely so far, right?

Finally, sprinkle on a bit of mozzarella cheese.

Cover and bake at 375 degrees for 45 minutes. Healthy, delicious and guilt free. 🙂 I hope some of you get a chance to try it.

Portabella Mushroom Lasagna

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Serves: 4 servings Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 large portabella mushrooms
  • 1 (15 oz) container ricotta cheese
  • 1/3 C cottage cheese
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic salt
  • 1 C quinoa, cooked
  • 1 C cooked Italian Sausage (I use this Italian Ground Turkey Sausage)
  • 1 (24 oz) jar marinara sauce
  • 1 C mozzarella cheese, grated

Instructions

  1. Preheat your oven to 375 degrees.
  2. Cook your sausage (I use this recipe for Italian Ground Turkey Sausage)
  3. Cook your quinoa (I use this simple Instant Pot Quinoa recipe)
  4. Grab a 9x13 pan and spray it with cooking spray.
  5. Lay your mushrooms out evenly over the bottom of the pan, with the insides facing up. Remove the stems.
  6. In a medium sized mixing bowl, stir together the ricotta cheese, cottage cheese, thyme, Italian seasoning, parsley and garlic salt. Spread about 2-3 Tb into each mushroom.
  7. Spread about 2-3 Tb quinoa over the top of the cheese mixture.
  8. Stir together the marinara sauce and cooked sausage and spread it out over the top of the quinoa.
  9. Sprinkle each mushroom with the mozzarella cheese.
  10. Cover with foil and bake for 45 minutes. Remove the foil from the dish and bake an additional 10 minutes.
  11. Remove the pan from the oven and allow it to sit for 5-10 minutes.
  12. Serve and enjoy!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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